Fill your kettle and boil it. Peel and finely chop the onion. Place a large pan on the heat for a couple of mins then drizzle in 1 tbsp olive oil. Add the onion and cook on a gentle heat for 8 mins till the onion is soft and lightly coloured. Stir now and then.

Meanwhile, thinly slice the sun dried tomatoes and place them in a large jug. Pour in 600ml hot water from the kettle and crumble in the stock cube. Stir and set to one side to infuse.

Trim the dry tips off the fennel bulb, reserving any fronds for later. Chop the bulb into 1-2 cm chunks. Finely chop the rosemary leaves. Peel and grate 3 garlic cloves. Drain and rinse the butter beans.

When the onion has cooked for 8 mins, add the garlic, fennel and rosemary and cook for 3 mins, stirring every now and then. Add the butter beans and pour in the sun dried tomato infused stock. Pop on a lid and leave to simmer for 10 mins.

While the soup simmers, peel and grate the remaining garlic clove into a bowl. Zest and juice in the lemon. Finely chop the parsley leaves and stalks and add to the bowl. Pour in 2 tbsp olive oil and 1 tbsp cold water. Add a good pinch of salt and mix well. This is your gremolata.

Taste the soup and add more seasoning if needed – remember, the gremolata is boldly flavoured.

Leave the soup chunky, or blitz with a hand blender till smooth. Ladle the soup into warmed bowls and top with a generous spoonful of the gremolata to swirl through.